Chinese And Caribbean Chicken Recipes

Chinese And Caribbean Chicken Recipes

Chinese And Caribbean Chicken Recipes - Chicken Chop Suey Recipe - Recipes for Caribbean Chicken | Tips on - Find TipsChinese Chicken Chop Suey

Cooking Time: an hour approximately

Ingredients:

A packet of noodles;

200 grams of shredded chicken;

1 egg (only the egg white but half);

1 tsp cornflour paste or corn starch paste (use plain cold water to make paste);

½ tsp chopped garlic;

1 tsp shredded ginger;

3-4 spring onions finely shredded;

150 grams of bean sprouts;

300 ml seasoned oil;

½ tsp caster sugar;

1 tsp soy sauce;

½ tsp Chinese rice wine;

Chicken stock;

MSG (just a pinch but optional);

Little sesame oil;

Salt to taste

Method Of Preparation:

Boil the noodles and fry it with chopped garlic. Keep it aside.

Make a mixture of shredded chicken, little salt, cornflour paste and the egg white. Then blanch this mixture in oil and drain them.

In a wok, pour 2-3 tsp of oil. Stir fry the vegetables for a minute or two. Then add the blanched chicken with soy sauce and rice wine. Add the salt and sugar as well. Stir fry for few minutes, mix the stock and MSG.

When done, add the remaining corn starch paste and thicken it.

Garnish with sesame oil and serve with noodles.

Caribbean Chicken

Cooking Time- An hour

Ingredients:

3 – 4 lbs of chicken;

½ cup of oil;

Thyme;

2-3 ripe tomatoes;

2 tsp seasoning salt;

Escallion (a culinary herb- mild onion that was first found in Trinidad and Tobago);

1 tsp garlic powder;

Green pepper;

Soy sauce;

½ cup of lemon juice;

A small size of onion;

Paprika

Method Of Preparation:

The chicken needs to be marinated for overnight. For this, clean the chicken properly and then finally wash it with lemon juice. Drain it properly and add the garlic powder, seasoning salt, paprika and soy sauce.

Cut the onion and tomatoes into small pieces and mix them too with the chicken.

In a pot of hot oil, place the chicken pieces and turn them golden brown. Take it out from oil when done and set it aside.

Add thyme and Escallion. In the oil that remained after the chicken was fried, add a cup of water and let it simmer for 20-25 minutes with the chicken in medium flame.

Serve hot with rice.

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